Crispy Ravioli with Roasted Red Pepper Sauce Recipe

Coating frozen cheese-filled ravioli in seasoned breadcrumbs and frying them creates a crunchy, melty treat. The roasted red pepper alfredo makes an excellent dipping sauce.

By Heather Cheney

Ingredients

• 12 ounce bag frozen cheese-filled ravioli
• 1 egg
• 2 tablespoons milk
• 1 cup plain breadcrumbs
• 1 teaspoon garlic salt
• 1 teaspoon Italian seasoning
• 1 cup flour
• 1 cup jarred Alfredo sauce
• 1/4 cup jarred roasted red peppers
• 1 teaspoon balsamic vinegar
• Parmesan cheese for serving
• Oil for frying

Instructions

1. Whisk together the egg and milk until smooth. In a separate bowl combine the breadcrumbs, Italian seasoning, and garlic salt. Line a baking sheet with parchment paper and set aside.
2. Working with the frozen ravioli, dip each piece first in flour, then in the egg mixture, and finally coat well in the breadcrumb mixture. Place the coated ravioli on the prepared baking sheet and let them sit 20–30 minutes, or until mostly thawed.
3. In a blender combine the Alfredo sauce, roasted red peppers, and balsamic vinegar. Blend until smooth to make the roasted red pepper sauce. Transfer to a microwave-safe bowl and keep warm or reheat briefly before serving.
4. Heat about 3 cups of oil in a large skillet or deep fryer to 375°F (190°C).
5. Fry the thawed, breaded ravioli in batches until golden brown, about 1–2 minutes per side depending on size. Drain on paper towels and sprinkle with grated Parmesan while hot.
6. Serve the crispy ravioli hot with the roasted red pepper sauce for dipping.

Nutrition Facts